Sam, I recently installed a ridiculous stereo system with speakers firing out of the ceiling and shit, subwoofers under my bed.. the whole 9 yards... And all me and my companion watch when Netflix gets boring is your channel. For production quality your son gets a Michelin star. Food-wise, your punchy flavors packed with juicy protiens and total disregard of measuring spice by the book is just flat out GOOD. I love seeing your setup, your new and old tools, techniques, flavor combinations, just everything man. Your channel is the one good thing on UA-cam that me and my parter not only both agree on to watch, but actually get inspired to go shopping and do something together. She already has your garlic press on my birthday list. Your whole situation is hella cool and I want to express a proper thanks. Keep em coming!
works great. i love that it has stainless steal pot inside ua-cam.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
I love it when Sam goes into full on teaching mode. Some episodes rely on having seen other episodes to shown what we need to do. This one was pure STCG like when I first found him.
Just have to say thank you! Just made this delicious man sandwich for my husband's birthday...so worth the effort.....he is much obliged.... definitely restaurant quality!!!
So is Eggs Benedict. This one isn't intuitive, but I would eat it, and I bet it would be awesome. I will resist the desire to add ice cream with chocolate sauce.
Sam, Thank you for helping us to feel normal! My wife and I lay in bed several nights a week and watch your videos. It’s our routine. Earlier today, my 18 year old son was involved in a bad car accident and we are now sitting in the trauma center with him praying for a recovery.We can’t sleep, we don’t know what to do. We just wanted to feel normal among all the lights, beeps, and tubes. My wife suggested that we watch Sam. Although this is very tough, you and your honest, funny, and delicious videos have lifted our spirits. PLEASE know that what you do matters! We love you. Thank you for helping us at night and especially tonight!
As a southern girl, you have created a dish with two of my all time favorite things, pulled pork and eggs Benedict. I’m a traditionalist and would probably still go for the English muffin but the chipotle Hollandaise is a game changer and I’m definitely trying this. I love how the pulled pork turned out in the instant pot too! 😀
I suggest Mofongo with Shrimp. Its from Puerto Rico, where I used to live and we are technically associated with the US, so I think that makes it a "region". However if that can't be made I suggest a sweet something like Bananas Foster or a Humming bird Cake. With your own twists of course
There is a restaurant called Collin’s Quarter near me, that does the “Swine Time Beni”. Very similar to this. Bacon, pulled pork, pickled red onion, poached egg, hollandaise, served on giant brioche french toast.
Why do I love they way you shake the spices out......thanks for the video. You have no idea how much watching one of your videos helps me escape from the craziness, even if it is only for 20mins.
The ice bath technique for the poached eggs is the greatest thing! Made my eggs - put them in the bath and then made the hollandaise over the same pot. Brilliant!
I pretty much do this all the time. It might not be a whisk it might be a knife handle. Less dishes to wash or I don't feel like walking into the other room.
This video is a good example, scratch that, a great example of what I enjoy so much about this channel. Just in this one video, you have these component parts that are simplified and clarified that you can use in so many different ways. Not interested in the whole sandwich? How about just pulled pork? How about just pickled onions? How about just a poached egg? So very useful. Also encouraging. So many cooking videos about don’t break things up in the same way, for whatever reason, so I don’t think you get the benefit of seeing what parts of a dish you CAN make if you’re too intimidated to make the whole thing. Also delicious looking of course, but I really appreciate the simplification and easy instruction. Cheers! Keep up the great work.
Sam,I tried just making the pulled pork, and it was a winner. Thanks. No pressure cooker, but I did a slow oven cook at about 275 for 3 hours and then cranked it up to 350 for the last 30 minutes. It was perfect. Your rub was the bomb!
highly recommend trying a Chef John method, same double boiler but you dump in all the ingredients at once using cold cubed butter instead of melted then just whisk. The melting rate of the butter as everything heats self regulates how much gets mixed in at a time. No juggling a hot pan while whisking, it's super easy and works a charm :)
can you please make a traditional Arabic breakfast including classics like foul (arabic refried beans), labneh (arabic sour cream) and zaatar, shakshuka, pickles, oil cured olives and pita bread that you heated on the open flame of a grill, gas stove, charcoal or wood and some other stuff i forgot about
Adding this one to my list! I love the idea of the instapot for pork, I usually smoke mine but that takes forever. Would love to see your take on Low Country Boil from the carolinas.
Wow. So Max missed it when Sam said he likes the slippery feeling in his mouth, but says it when we get to the little nob. So disappointed Max! 🤣🤣 Sandwich looks amazing though!
Sam - This video is posted at the perfect time. We are making pulled pork for dinner tonight. I'm going to need to make the onions and an egg in advance for breakfast tomorrow. Thanks for the great video.
@Randall Johnson know what's already been done? rude comments in poor taste for no reason. Go take your shit elsewhere and we're gonna keep on enjoying ourselves.
@Randall Johnson what a knob cinci chili also has dark chocolate and cinnamon its amazing. Find something else to do with your time than troll comments to insult strangers.
@@dinnerwithmariah Exactly. And on top of that they clearly didnt do their HW as cinci chili is an original creation so no it hadn't "already been done".
Looks amazing! I make pulled pork quite often, and will be adding this to my recipes using pulled pork . I normally use it in posole, carnitas, (obviously pulled pork bbq Sammies), and just recently did a pulled pork and white bean chili. My husband and I love eggs benedict, and I can't wait to give this a try...Thanks for Sharing!
Holy shit! I made this (and made some recipe adjustments) for a little Valentine's Day brunch. Slow cooked the pork Saturday and made the pickled onions. Made some cheesy biscuits in place of the bun. Made the hollindaise sauce (but used canned chipotles in adobo sauce rather than grilling an Anaheim chili) and poached the eggs this morning. Freakin' amazing. Gotta tweak some things, but as a first attempt, quite pleased.
Regional dish: Australian meat pie. You may think that a pie’s a pie, available in any flavour with any filling. However, a traditional Australian pie should be hand-sized, filled with mincemeat and gravy, and topped with tomato sauce (ketchup). A gourmet version with mashed potato and mushy peas. My favourite is cheese and bacon with a side of chips.
Great idea with the cold water. You are right, poaching eggs for more than 4 people in "real time" is tough, especially while you are trying to mind other operations in the kitchen. I will be using that trick for sure. Thanks!
I'm impressed with Sam's grasp of the classics. I really enjoy the old school stuff done with a twist. Quadruple stacked monkey burgers with extra cheese is fun, but ...
Wow pork shoulder in the pressure cooker never thought of it, thanks Sam. I did an Asian flavours pulled pork sliders , use a rub of Kashmiri Chilli powder, touch 5 spice, onion and garlic powders, salt and pepper. Sear the pork then two chicken stock cubes, water , 1/2 cup apple cider vinegar, one onion and 4 cloves garlic. In pressure cooker for an hour. Beautiful flavour, incredibly tender. On dinner rolls with a rough chopped slaw and a sesame mayonnaise. Wish I could post a photo. Thanks for the inspiration
I just used your Instant Pot pulled pork recipe and OMG! Most of the garlic cloves liquified while I shredded the pork but I did find two in the liquid. I just had to eat them with a fork. So good! I got a quart of liquid from the pot, wondering what I can use this flavor bomb on. Two thumbs up!!
I never miss an episode, I made from scratch potato soup, and added an extra 1/2 small can of green chilli and a little saracha, and a little cream cheese and wow it turned out great 👍🏻, just taking you advice on adding another level of flavor! Love your vids , you are my teacher❤️❤️❤️
I'm from the Midwest, and Hot Dish with tater tots is a big deal here. Love to see your take on it. Friends and colleagues have multiple recipes that make it their own, but the best one I've had was what we called Tater Tot 'Brat' Dish; brats, sauerkraut, onions, cheese sauce, tater tots, Dijon mustard, etc. Stops your heart, but keeps you cozy in the winter 😉
Sams missing several “green trees” from the back yard. Now he seems to be missing an ingredient in nearly every episode and not plating anything. Coincidence? Probably but it’s hilarious!
Somehow it still seemed to turn out well. Just proved that you can get that same result in a much shorter time if the pressure cooker was actually sealed haha
just made this for dinner. it was spectacular, juicy and very tasty. especially enjoyed the pickled red onions. Also enjoyed the tip about poached eggs, was able to make the eggs and pickle in the morning so it was easy to throw together in the afternoon.
@@mundanestuff That's already been done on the channel, Binging With Babish, who happens to be from the Rochester area. Check it.....: ua-cam.com/video/wjoeVwJTUTA/v-deo.html
After getting an instant pot during the holidays pork shoulder has become one of my favorite things to make in it and the stock/broth works well for lots of other stuff. Definitely going to have to try this with possibly a few very minor variations.
I usually do our family tradition on Christmas morning with eggs benedict on the most delicious biscuits but after seeing this! Oh yes I will be good to go for next Christmas morning. Thanks All!
I’m loving it....Sam was in rare form...no strainer, no utensil as he uses a whisk, forgetting the pepper....but I can’t say anything...I’ve been there before.
Well done! I can't wait to make this. I really like the par poaching trick on the egg..never thought of that before. Hey I also appreciate that you've cleaned up the language in more recent videos..not that I've cared but the wife and kids would freak out, so anyway thanks, now i can watch your videos in front of the wife and kids without them freaking out over the language.
A couple of ideas for you - Scotch Eggs - traditionally deep fried but can be done (healthier) in the oven and there are lots of options for sausage / chorizo / pulled pork to go around the egg before some breadcrumbs (or maybe pork panko) on the outside. Ooohhh.... I want now!! Something that is super regional (only found in Fish & Chip shops from Grimsby to Scarborough on England's North East coast) is a "Patty" - at its simplest it is mash potato mixed with sage (optionally bread crumbed) and deep fried. They are simple but *sensational* and what I miss most from University in Hull (#itsneverdullinHull). I'm off to make Philly Cheese Steaks with leftovers from last night's 1kg Cowboy steak - done reverse sear of course ;)
The most amazing presentation. My mouth was watering when you tasted it and I will absolutely make this. My wife loves Eggs Benedict and she also loves pulled pork, so why not?
Sam, I caught this video yesterday, and I have to say I'm a huge fan. Recently started watching, and I love your style. I'd like to share a recipe with you for some pulled pork sandwiches my boys and I made for dinner last night: We smoked a boston butt for 8 hours on the Traeger. Slathered it with dijon mustard as a binder The rub: brown sugar smoked paprika black pepper salt garlic powder onion powder a little cayene The sandwich - Sourdough slices sharp cheddar and provolone the shredded shoulder a bit of honey barbeque sauce with a kick of apple cider vinegar mixed in bacon (dashed with some of the rub as it cooks to incorporate more of that sweetness from the brown sugar) tomato slices another layer of cheese We did them on the stove grilled cheese style - new family favorite. I hope you give it a try!
Love to see your take on a traditional minced beef rag pudding. A Lancashire staple from here in the UK. Minced Beef with onion gravy, wrapped in beef suet pastry. Bundle the lot in a clean cotton 'rag' and boil. Sounds weird but it's delicious. (Not to be confused with Steak and Kidney steamed suet pudding).
Looks awesome! I’m a huge fan, Sam. I’ve been wanting to recommend a favorite for awhile now so here goes... Goetta. It’s a steel cut oat, beef, and pork breakfast patty that’s skillet fried in butter. Ever since moving to Cincinnati and trying it at a local restaurant it instantly became a favorite. Now it is a family favorite that we make in batches. Hope you and other viewers enjoy! Kyle
make a Roadkill it's a hamburger steak with white cheese, green onions, and white gravy on top, and if you want to do the sides you can do the sides the sides are a baked potato and mac and cheese
Here is a regional dish suggestion. Please make the Pasty from Upper Michigan. It was eaten by the iron mine workers. What they would do is make the pasty at home, take it with them to work, then when the meal time came around, they would put the pasty on the shovel and heat it up with their head lamps, which were candles at the time.
Does it have to be USA? Regional dish #1: Biang Biang noodles with homemade chili oil Regional fish #2: Mapo tofu Also, what a beautiful eggs Benedict recipe! Thank you so much for the tip about making the poached eggs in advance and then just reheating them quickly before service. I’m still partial to the food processor hollandaise sauce myself, but to each.
HUGE fan. I have made many of your dishes and they are all amazing. I am currently doing keto and wondering if you could do a keto friendly version of something amazing.
Sam, I recently installed a ridiculous stereo system with speakers firing out of the ceiling and shit, subwoofers under my bed.. the whole 9 yards... And all me and my companion watch when Netflix gets boring is your channel. For production quality your son gets a Michelin star.
Food-wise, your punchy flavors packed with juicy protiens and total disregard of measuring spice by the book is just flat out GOOD. I love seeing your setup, your new and old tools, techniques, flavor combinations, just everything man.
Your channel is the one good thing on UA-cam that me and my parter not only both agree on to watch, but actually get inspired to go shopping and do something together. She already has your garlic press on my birthday list. Your whole situation is hella cool and I want to express a proper thanks. Keep em coming!
works great. i love that it has stainless steal pot inside ua-cam.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
Whenever I eat eggs benedict it reminds me of the time I lived in the Netherlands...
Those were my Holland days...
@Cook Avec Dan bada boom
BOOOOOOOOOO!!!
I love it when Sam goes into full on teaching mode. Some episodes rely on having seen other episodes to shown what we need to do. This one was pure STCG like when I first found him.
Sam seems like he would be the greatest next-door neighbor there ever was.
Not if your dog was "ASTRO!"
@@cmclaughlin5339 lmao
Ned Flanders
I’d keep Astro in, damn, not that big of a deal. Especially if we worked out a tasting, lol
He making us all the greatest neighbors
How about a fried pork tenderloin sandwich - Indiana style - huge flattened piece of pork with small bun, mustard onion pickle.
Indiana represents!
Wow! What a great tip on making the eggs ahead of time! That’s going into MY cooking arsenal. Thanks Sam
Just have to say thank you! Just made this delicious man sandwich for my husband's birthday...so worth the effort.....he is much obliged.... definitely restaurant quality!!!
Pulled pork is the best addition to any meal.
So is Eggs Benedict. This one isn't intuitive, but I would eat it, and I bet it would be awesome. I will resist the desire to add ice cream with chocolate sauce.
Smoked ftw
Even cheesecake... yup, it was the munchies. :(
ua-cam.com/video/ZpPPTJDEt64/v-deo.html
Sam, Thank you for helping us to feel normal! My wife and I lay in bed several nights a week and watch your videos. It’s our routine. Earlier today, my 18 year old son was involved in a bad car accident and we are now sitting in the trauma center with him praying for a recovery.We can’t sleep, we don’t know what to do. We just wanted to feel normal among all the lights, beeps, and tubes. My wife suggested that we watch Sam. Although this is very tough, you and your honest, funny, and delicious videos have lifted our spirits. PLEASE know that what you do matters! We love you. Thank you for helping us at night and especially tonight!
As a southern girl, you have created a dish with two of my all time favorite things, pulled pork and eggs Benedict. I’m a traditionalist and would probably still go for the English muffin but the chipotle Hollandaise is a game changer and I’m definitely trying this. I love how the pulled pork turned out in the instant pot too! 😀
I suggest Mofongo with Shrimp. Its from Puerto Rico, where I used to live and we are technically associated with the US, so I think that makes it a "region". However if that can't be made I suggest a sweet something like Bananas Foster or a Humming bird Cake. With your own twists of course
Home made pickled red onions are one of my favorites... I always have a few jars of them in the fridge. I use honey instead of white sugar
❤ always include in every video a roll of bounties for the wipe 😂
There is a restaurant called Collin’s Quarter near me, that does the “Swine Time Beni”. Very similar to this.
Bacon, pulled pork, pickled red onion, poached egg, hollandaise, served on giant brioche french toast.
Why do I love they way you shake the spices out......thanks for the video. You have no idea how much watching one of your videos helps me escape from the craziness, even if it is only for 20mins.
Sam: "No short cuts today"
Also Sam: Makes pulled pork in a pressure cooker while 2 smokers are visible in the background.
I know. Oh The humanity
To be fair they really are grills. ;p
36 minutes...
That’s how people from California make bbq I guess
I guess sam can no longer claim to be from Canada lol
The ice bath technique for the poached eggs is the greatest thing! Made my eggs - put them in the bath and then made the hollandaise over the same pot. Brilliant!
I have nothing to mix with.... proceeds to use a whisk upside down 😂
I pretty much do this all the time. It might not be a whisk it might be a knife handle. Less dishes to wash or I don't feel like walking into the other room.
@@javasoccernut why would you have to walk in another room? Do you have multiple kitchens?
@@jmerk90 he might be in new York were he doesn't have any room in his kitchen except for a stove and a sink.
ua-cam.com/video/ZpPPTJDEt64/v-deo.html
Sooo funny.
How about cooking a full English breakfast? Love you guys
Uj same out ya twist on full English breakfast bruv
Guys, the level of disrespect you show to all of these "classic" dishes..... Is phukkin delicious ! Keep the ideas coming
ua-cam.com/video/ZpPPTJDEt64/v-deo.html
This video is a good example, scratch that, a great example of what I enjoy so much about this channel. Just in this one video, you have these component parts that are simplified and clarified that you can use in so many different ways. Not interested in the whole sandwich? How about just pulled pork? How about just pickled onions? How about just a poached egg? So very useful. Also encouraging. So many cooking videos about don’t break things up in the same way, for whatever reason, so I don’t think you get the benefit of seeing what parts of a dish you CAN make if you’re too intimidated to make the whole thing.
Also delicious looking of course, but I really appreciate the simplification and easy instruction. Cheers! Keep up the great work.
“Stop the presses. Stop the presses.”
“There actually are no presses but damn!”
😂😂😂😂
Well you really can't say stop the computers
@@javasoccernut why not?
@@khighpost43 "are you serious Clark?"
😂😂😂
Sam,I tried just making the pulled pork, and it was a winner. Thanks. No pressure cooker, but I did a slow oven cook at about 275 for 3 hours and then cranked it up to 350 for the last 30 minutes. It was perfect. Your rub was the bomb!
i'd love to see you make some brunswick stew
I make my hollandaise the same way, but I put it in a thermos when I'm done and it stays hot without curdling :D cant wait to try this recipe
highly recommend trying a Chef John method, same double boiler but you dump in all the ingredients at once using cold cubed butter instead of melted then just whisk. The melting rate of the butter as everything heats self regulates how much gets mixed in at a time. No juggling a hot pan while whisking, it's super easy and works a charm :)
You guys should do a fried pork tenderloin sandwich. Midwest staple.
The tenderloin is deep fried, “ breaded pork tenderloin sand which”, just had one last week! Mustard and pickle!
You turn into a soaring eagle when you enjoy your hollandaise with peppers. Love it.... KEEP ON FLYING! Love it.
Keep it up sam! I love the videos. I need your knife set!
This recipe has everything. Great job guys!
can you please make a traditional Arabic breakfast including classics like foul (arabic refried beans), labneh (arabic sour cream) and zaatar, shakshuka, pickles, oil cured olives and pita bread that you heated on the open flame of a grill, gas stove, charcoal or wood and some other stuff i forgot about
We just finished eating the pork on baked potatoes. You haven’t let me down yet on recipe. Keep it up fellas!
A good CREAM of ONION soup - like Outback's "walkabout soup" used to be - cheese and onion soup. DELICIOUS.
Adding this one to my list! I love the idea of the instapot for pork, I usually smoke mine but that takes forever. Would love to see your take on Low Country Boil from the carolinas.
Nobody:
Absolutely nobody:
Sam: How about pulled pork EGGS BENEDICT.
*You're a fuckin' madman, Sam*
two years ago in New Orleans: apple cider pulled pork eggs benedict on a cat-head biscuit. Unbelievable.
ua-cam.com/video/ZpPPTJDEt64/v-deo.html
This man just combined my two favorite meals. Well done and much love
Wow. So Max missed it when Sam said he likes the slippery feeling in his mouth, but says it when we get to the little nob. So disappointed Max! 🤣🤣 Sandwich looks amazing though!
No he called the slippery feeling, he replied with text at the bottom of the screen.
Sam - This video is posted at the perfect time. We are making pulled pork for dinner tonight. I'm going to need to make the onions and an egg in advance for breakfast tomorrow. Thanks for the great video.
Regional Dish: Cincinnati Style Chili - I can only imagine the comments when you guys talk about making it as a three-way, four-way, or five-way!
@Randall Johnson know what's already been done? rude comments in poor taste for no reason. Go take your shit elsewhere and we're gonna keep on enjoying ourselves.
@Randall Johnson what a knob cinci chili also has dark chocolate and cinnamon its amazing. Find something else to do with your time than troll comments to insult strangers.
Make that exactly and do it the classic way and then you’ll have intentional left overs to make frito pies and whatever else people do with chili
Anyone who dogs Cinci chili has never had it. It’s damn amazing.
@@dinnerwithmariah Exactly. And on top of that they clearly didnt do their HW as cinci chili is an original creation so no it hadn't "already been done".
Looks amazing! I make pulled pork quite often, and will be adding this to my recipes using pulled pork . I normally use it in posole, carnitas, (obviously pulled pork bbq Sammies), and just recently did a pulled pork and white bean chili. My husband and I love eggs benedict, and I can't wait to give this a try...Thanks for Sharing!
Don’t watch these while exercising, my motivation is shot now!
ua-cam.com/video/ZpPPTJDEt64/v-deo.html
Holy shit! I made this (and made some recipe adjustments) for a little Valentine's Day brunch. Slow cooked the pork Saturday and made the pickled onions. Made some cheesy biscuits in place of the bun. Made the hollindaise sauce (but used canned chipotles in adobo sauce rather than grilling an Anaheim chili) and poached the eggs this morning. Freakin' amazing. Gotta tweak some things, but as a first attempt, quite pleased.
“Look Mr. Johnson! Look what I have in my container. It’s my neighbor’s frog!” Idk why. That made me laugh out loud!
Bro... this looks amazing. I need to get a pressure cooker and it’s going down! Thank you Sam!!!!
Pulled pork is the best addition to any meal. I love the fact it can be eaten hot or cold 😋
Regional dish: Australian meat pie.
You may think that a pie’s a pie, available in any flavour with any filling. However, a traditional Australian pie should be hand-sized, filled with mincemeat and gravy, and topped with tomato sauce (ketchup). A gourmet version with mashed potato and mushy peas. My favourite is cheese and bacon with a side of chips.
Would like to see that... When the restrictions left a little more would be nice if they went on a foodie tour down in your neck of the woods.
Note to self: Do not watch this while high.
My god. 🤤🤤🤤
ua-cam.com/video/ZpPPTJDEt64/v-deo.html
Make some Brazilian Feijoada please!
Sam the "i have 3 restaurants but nothing to stir my food with " Guy
You mean Sam the "I have three restaurants but, I have no discernible culinary technique" Guy.......lmao!
ua-cam.com/video/ZpPPTJDEt64/v-deo.html
Great idea with the cold water. You are right, poaching eggs for more than 4 people in "real time" is tough, especially while you are trying to mind other operations in the kitchen. I will be using that trick for sure. Thanks!
Why can't eggs keep secrets?
Because they tend to crack under pressure
Eggcellent.
I'm impressed with Sam's grasp of the classics. I really enjoy the old school stuff done with a twist. Quadruple stacked monkey burgers with extra cheese is fun, but ...
Next regional dish: Rocky Mountain Oysters from Montana.
Wow pork shoulder in the pressure cooker never thought of it, thanks Sam. I did an Asian flavours pulled pork sliders , use a rub of Kashmiri Chilli powder, touch 5 spice, onion and garlic powders, salt and pepper. Sear the pork then two chicken stock cubes, water , 1/2 cup apple cider vinegar, one onion and 4 cloves garlic. In pressure cooker for an hour. Beautiful flavour, incredibly tender. On dinner rolls with a rough chopped slaw and a sesame mayonnaise. Wish I could post a photo. Thanks for the inspiration
Sam: "I have nothing to mix with."
*finds a mixer*
*uses the handle of the mixer to mix*
everyone:🤨
ua-cam.com/video/ZpPPTJDEt64/v-deo.html
Ha! I thought the exact same thing.
I just used your Instant Pot pulled pork recipe and OMG! Most of the garlic cloves liquified while I shredded the pork but I did find two in the liquid. I just had to eat them with a fork. So good! I got a quart of liquid from the pot, wondering what I can use this flavor bomb on. Two thumbs up!!
"he weighs about 130 pounds soaking wet" lol man that made me laugh. I love your shit sam.
ua-cam.com/video/ZpPPTJDEt64/v-deo.html
@@mystyle2849 thank you
I never miss an episode, I made from scratch potato soup, and added an extra 1/2 small can of green chilli and a little saracha, and a little cream cheese and wow it turned out great 👍🏻, just taking you advice on adding another level of flavor! Love your vids , you are my teacher❤️❤️❤️
You had us at pulled pork😍
This would be the dish of the month while I've enjoyed the many others this one is the topper for January 2021, thanks again, Sam and crew.
“God, I hope that went in.” That’s what she said 🤣 where was Max on that one?
"And when you get to this little nub"...
"Snap!" to the 10th magnitude of "Awesome!" I can't wait to try this! Thank you Sam! Thank you so very much!
What did the Eggs Benedict say during the Covid 19 pandemic?
We’re Hollandaise together.
i dont get it
Eh?
🥚🥚🐣🐣🤗🤗😷😷
we're hollandaise together... we're "all in this" together. stupid joke but easy to figure it if you have brains ;D
@@2024YZY he was talking about the eggs Benedict not covid;)
I'm from the Midwest, and Hot Dish with tater tots is a big deal here. Love to see your take on it. Friends and colleagues have multiple recipes that make it their own, but the best one I've had was what we called Tater Tot 'Brat' Dish; brats, sauerkraut, onions, cheese sauce, tater tots, Dijon mustard, etc. Stops your heart, but keeps you cozy in the winter 😉
Sams missing several “green trees” from the back yard. Now he seems to be missing an ingredient in nearly every episode and not plating anything. Coincidence? Probably but it’s hilarious!
Great tip for the poached eggs. That last-minute hustle is why I never do them for groups. But I’ll try Sam’s suggestion. Could be a game changer.
There shouldn't be any steam coming out of the pressure cooker while it's cooking... you've had problems with them in the past as well lol
Yeah, I was wondering about that.
He should just give up with the pressure cookers, or, take some time to LEARN to use one.
Somehow it still seemed to turn out well. Just proved that you can get that same result in a much shorter time if the pressure cooker was actually sealed haha
just made this for dinner. it was spectacular, juicy and very tasty. especially enjoyed the pickled red onions. Also enjoyed the tip about poached eggs, was able to make the eggs and pickle in the morning so it was easy to throw together in the afternoon.
The “Sam garbage plate”
Upstate NY dish!
NICK TAHOU'S!!
@@akasgsvirgil9503 hangover food. Lol
he should totally do an episode with a garbage plate
@@mundanestuff That's already been done on the channel, Binging With Babish, who happens to be from the Rochester area. Check it.....: ua-cam.com/video/wjoeVwJTUTA/v-deo.html
I literally just commented the same thing! Don't really care who did it where. Id love to see Sams spin on it!
I just had breakfast and damn this is making me hungry. Looks so delicious, thanks guys for this awesome recipe and video.
It’s really good recipe
*When You're Early But Don’t Know What to Say*
ua-cam.com/video/ZpPPTJDEt64/v-deo.html
After getting an instant pot during the holidays pork shoulder has become one of my favorite things to make in it and the stock/broth works well for lots of other stuff. Definitely going to have to try this with possibly a few very minor variations.
Regional dish: Rocky Mountain Oysters.... only because I want to see how they handle it.
Gingerly
Breaded and deep fried is some good eats for sure. Don't knock them if you've never tried them.
I usually do our family tradition on Christmas morning with eggs benedict on the most delicious biscuits but after seeing this! Oh yes I will be good to go for next Christmas morning. Thanks All!
Pro tip... shredding pulled pork with your eyes.
I’m loving it....Sam was in rare form...no strainer, no utensil as he uses a whisk, forgetting the pepper....but I can’t say anything...I’ve been there before.
WARNING: Not for those with a weak stomach.
Ingredients looked beautiful in the cooker, Sam.
''God I hope it went in'' that reminds me of the time I lost my virginity
Wow two of my favourite things . Can’t wait to try. Thank you again
REGIONAL DISH (Midwest): Tater tot casserole
Well done! I can't wait to make this. I really like the par poaching trick on the egg..never thought of that before.
Hey I also appreciate that you've cleaned up the language in more recent videos..not that I've cared but the wife and kids would freak out, so anyway thanks, now i can watch your videos in front of the wife and kids without them freaking out over the language.
A couple of ideas for you - Scotch Eggs - traditionally deep fried but can be done (healthier) in the oven and there are lots of options for sausage / chorizo / pulled pork to go around the egg before some breadcrumbs (or maybe pork panko) on the outside. Ooohhh.... I want now!!
Something that is super regional (only found in Fish & Chip shops from Grimsby to Scarborough on England's North East coast) is a "Patty" - at its simplest it is mash potato mixed with sage (optionally bread crumbed) and deep fried. They are simple but *sensational* and what I miss most from University in Hull (#itsneverdullinHull).
I'm off to make Philly Cheese Steaks with leftovers from last night's 1kg Cowboy steak - done reverse sear of course ;)
The most amazing presentation. My mouth was watering when you tasted it and I will absolutely make this. My wife loves Eggs Benedict and she also loves pulled pork, so why not?
Stop the presses!!!! Sam has bless us with another one. Brunch at my household just level up.
Sam, I caught this video yesterday, and I have to say I'm a huge fan. Recently started watching, and I love your style.
I'd like to share a recipe with you for some pulled pork sandwiches my boys and I made for dinner last night:
We smoked a boston butt for 8 hours on the Traeger.
Slathered it with dijon mustard as a binder
The rub:
brown sugar
smoked paprika
black pepper
salt
garlic powder
onion powder
a little cayene
The sandwich -
Sourdough slices
sharp cheddar and provolone
the shredded shoulder
a bit of honey barbeque sauce with a kick of apple cider vinegar mixed in
bacon (dashed with some of the rub as it cooks to incorporate more of that sweetness from the brown sugar)
tomato slices
another layer of cheese
We did them on the stove grilled cheese style - new family favorite. I hope you give it a try!
This is one of the best and most complete recipe videos you guys have done, Great stuff 😎
Love to see your take on a traditional minced beef rag pudding. A Lancashire staple from here in the UK. Minced Beef with onion gravy, wrapped in beef suet pastry. Bundle the lot in a clean cotton 'rag' and boil. Sounds weird but it's delicious. (Not to be confused with Steak and Kidney steamed suet pudding).
I have left over pulled pork and brisket...gonna try this for sure!
This looks absolutely delicious 🤤🤤🤤
Looks awesome! I’m a huge fan, Sam. I’ve been wanting to recommend a favorite for awhile now so here goes... Goetta. It’s a steel cut oat, beef, and pork breakfast patty that’s skillet fried in butter. Ever since moving to Cincinnati and trying it at a local restaurant it instantly became a favorite. Now it is a family favorite that we make in batches. Hope you and other viewers enjoy! Kyle
make a Roadkill it's a hamburger steak with white cheese, green onions, and white gravy on top, and if you want to do the sides you can do the sides the sides are a baked potato and mac and cheese
Yeah, adding a pressure cooker to the arsenal in my kitchen was a game changer. Beer in with the pork is a must.
Here is a regional dish suggestion. Please make the Pasty from Upper Michigan. It was eaten by the iron mine workers. What they would do is make the pasty at home, take it with them to work, then when the meal time came around, they would put the pasty on the shovel and heat it up with their head lamps, which were candles at the time.
That's heaven on a plate right there. Man that looks insanely good.
OK - this looks amazing and love the way this is shot and edited! Great stuff!
Does it have to be USA?
Regional dish #1: Biang Biang noodles with homemade chili oil
Regional fish #2: Mapo tofu
Also, what a beautiful eggs Benedict recipe! Thank you so much for the tip about making the poached eggs in advance and then just reheating them quickly before service. I’m still partial to the food processor hollandaise sauce myself, but to each.
That was awesome!! Delicious! And I learned something, couple things. Thanks!
HUGE fan. I have made many of your dishes and they are all amazing. I am currently doing keto and wondering if you could do a keto friendly version of something amazing.
Not too familiar with poached eggs and I've never made hollandaise sauce. There will never be a better time to learn. This looks awesome!